口腔癌患者围手术期的营养管理  

Nutritional management in oral cancer patients

作　　者：包骐林 宋蕾[1] 毕小琴[2] 李春洁[1,2] BAO Qilin;SONG Lei;BI Xiaoqin;LI Chunjie(Department of Nutrition,West China Hospital of Stomatology,Sichuan University,State Key Laboratory of Oral Diseases&National Clinical Research Center for Oral Diseases,Chengdu 610041,China;Department of Nutrition,West China Hospital of Stomatology,Department of Head and Neck Oncology,Chengdu 610041,China)

机构地区：[1]四川大学华西口腔医院营养科,口腔疾病研究国家重点实验室,国家口腔医学中心,国家口腔疾病临床医学研究中心,成都610041 [2]四川大学华西口腔医院头颈肿瘤外科,口腔疾病研究国家重点实验室,国家口腔医学中心,国家口腔疾病临床医学研究中心,成都610041

出　　处：《口腔颌面外科杂志》2024年第6期478-482,共5页Journal of Oral and Maxillofacial Surgery

摘　　要：口腔癌根治手术会破坏原发部位的形态及生理功能,影响患者进食,导致患者发生营养不良,从而增加疾病相关并发症的发生,降低手术治疗的耐受性,进一步影响综合诊疗效果。本文结合部分文献回顾及临床实践经验,对口腔癌患者围手术期的营养管理进行总结。Radical surgery for oral cancer alters the primary site's morphology and physiological function,impairs patients'ability to eat and results in malnutrition,increases the likelihood of disease-related complications,lowers the tolerance for surgical treatment,and further compromises the full range of diagnostic and therapeutic effects.This study covers the nutritional management experience of oral cancer patients during the perioperative period by combining a portion of the literature review and clinical practice experience.

关 键 词：口腔癌 围手术期 营养不良 营养管理 

分 类 号：R782[医药卫生—口腔医学] R739.8[医药卫生—临床医学]